Pork should never be bought of cheap butchers or strangers, as the pig is liable to horrible diseases - smallpox, trichinae, or little worms, measles, scarlet fever, etc. Pork is best purchased from a dairy, the owner of which is known to the purchaser.

The fat should be firm, and the lean white and finely grained, the skin or rind thin and smooth. If the flesh feels clammy the pork is bad. If the fat has kernels in it the pig has been measly. Very red flesh signifies scarlet fever.

Constituent parts in 1 lb.

Pork is the driest and fattest of meat.

A pig is thus divided:

1. Spare rib.

2. Hand.

3. Belly.

4. Fore loin.

5. Hind loin.

6. Leg.

Parts Roasted

Spare rib.

Loin.

Leg.

Head.

Salted And Boiled

Belly. Chap.

Hand. Pettitoes.

Leg. Head.

Chine. Tongue.

Fried.

Chops from loin.

Pig's fry.

Sausages.

Bacon* and hams are salted and smoked pig's flesh. The pig's blood is used in black and white puddings.